Buffalo Chicken Stuffed Shells

By KDCooks

...need to test out & modify as needed.

Ingredients

• Shell Stuffing-
• 2 chicken breasts, cooked and shredded
• 8-10 oz Buffalo Chicken Wing Sauce
• 2-3 TBsp Ranch dressing
• 1 oz crumbly bleu cheese
• 1 cup whole milk ricotta cheese
• 2 oz. light cream cheese
• 1 egg
• Bleu Cheese Sauce-
• 2 green onions, sliced thin
• 2 TBsp butter
• 16 oz half & half
• 2 cloves garlic, minced
• 3-4 oz crumbly bleu cheese
• salt/pepper
• Other-
• 1 package Jumbo stuffed shells
• 2 cups shredded mexican/mixed variety cheese

Preparation

Step 1

1.Bring a pot of salted water to boil, cook stuffed shells al dente (or even just right under al dente) drain, toss with olive oil and set aside.

2.Preheat oven to 350F and grease a 13×9 inch pan.

3.Mix all shell stuffing ingredients together (minus egg) and test to see if it needs more wing sauce. Then add egg, and set in fridge to thicken up a bit.

4.In a medium saucepan, melt butter with sliced green onions on med-low heat, stirring often. Add garlic for 2 mins, then half/half, tomato paste, bleu cheese and salt/pepper.

Lower to low and stir frequently to ensure cheese is melted and cream doesn’t heat too quickly.

5.Stuff the shells and lay in the casserole pan. Top with 2 cups cheese, then spoon sauce all over. It should be in a shallow pool of sauce, ensuring you got sauce in the shells, but don’t drown them. They’ll be extra for dipping bread or having extra on the side.
6.Bake for 20 mins until cheese is melted and sauce bubbles a bit.
7.Serve with football and friends.
8.Voilà!